Sticky Lemon Sweet Rolls are surrounded with a creamy lemon filling and swirled around the inside folds of delicate homemade dough.
Sweet rolls are a favorite in our home and I can just bet they are with you, too!
How could you resist a sweet and delicate bread swirled with a lemon cream cheese filling… and smothered with more lemony cream cheese icing?
You simply can’t, I know.
Whenever my (oldest son) Levi calls to say he’s coming to stay for the night, you can already figure what I do next (besides the happy dance!)… I get right into the kitchen!
I make his favorite meal– for dinner AND he can’t leave without having his favorite breakfast!
(I just can’t help it, I’ve always been this way.)
Now, let’s not forget about the dessert!
Lemon has always been a favorite of Levi’s.
So, my mind instantly goes toward a lemon dessert. I didn’t have time to whip out the homemade lemon ice cream.
But, I did have time to make these Sticky Lemon Sweet Rolls!
Wrapped all up inside of this sticky bun creation is a sweet creamy lemon flavor. Fresh squeezed lemon juice is complimented with the creaminess of cream cheese and powdered sugar blended together into happiness.
The dough is melt-in-your-mouth delicious.
Put all of this together and you have lemon heaven!
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 cup really warm water (about 170 degrees)
- 1/2 cup milk, scalded (I use whole milk.)
- 4 tablespoons unsalted butter, cold
- 1 tablespoon honey
- 2 eggs, beaten
- 3 1/2 - 4 cups of bread flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 6 ounces cream cheese, room temperature
- 2 tablespoons fresh lemon juice
- 3 1/2 cups powdered sugar (add more if needed for thicker consistency.)
- zest of one lemon
- long piece of thread to cut the rolled dough.
- Prepare filling/icing first to set aside. Combine softened cream cheese, lemon juice, lemon zest (save some for garnish!), and powdered sugar. Depending how soft your cream cheese is, you may want to add more powdered sugar or set in refrigerator for a few minutes. You want a creamy, thin to medium spreadable texture.
- Scald milk and put in 4 tablespoons of butter. Set aside. The milk will cool before use.
- Combine yeast, 1 tablespoon of sugar, and very warm water in a small mixing bowl. Set aside in a nice and warm place for about 10-15 minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.)
- Once the yeast mixture has proofed, stir in the honey.
- Put one and a half cups of bread flour, sugar, and salt into a large mixing bowl.
- Add the proofed yeast, milk mixture, and beaten egg into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. Add additional flour one tablespoon at a time, if needed.
- Take dough out of the bowl and set onto a lightly floured surface. Allow the dough to rest for 10 minutes, covered. (This helps relax the gluten in the dough... therefor, making a tender texture.)
- Preheat oven to 350 degrees.
- Roll out the dough (on the lightly floured surface) to a rectangle size of about 16 inches by 12 inches. And, about half an inch thick.
- Spread the 1/2 of the lemon cream cheese mixture on the rolled out dough, leaving about 1/2 inch away from the edges. Start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together. Grab a long piece of thread and slice it up underneath the roll. Crisscross the thread while going down onto the dough. It will cut with out smashing the dough. Tip: Only use a knife to mark the top of the dough (to get even pieces) before using the thread.
- Place the rolled up pieces of dough into a covered baking pan (use parchment paper or silicone mat).
- Put in the preheated oven for 20 to 25 minutes– on the bottom rack, as so they will cook more evenly and not brown on the tops so fast.
- Spread (or drizzle) the icing when the sweet rolls come immediately out of oven or when cooled.
- Garnish with more lemon zest.
- Makes about a dozen sweet rolls, depends on how flat you roll out your dough and cut into pieces.
You’d be amazed at how quick and easy these sticky sweet rolls are to put together!
When I was growing up, any kind of sweet roll making was an all day project! Not with this recipe.
Don’t let the homemade part intimidate you into making these.
Nor, the yeast action.
These are really fun to make and especially to share and enjoy!
In case you’re wondering if Levi devoured this baker’s dozen pan of sweet rolls….
The rest of the lemon action was all taken home on a piled high plate– along with his basket of clean laundry.
Two younger brothers waving good-bye from the curb as Brother drove away, not sad at all to see these sweet rolls leave.
Because, they knew I’d come in the house and replace them with their favorite… cinnamon rolls!
And, I did.
I just know they appreciate all of the love I put in everything I do for them… because they always come back to visit their momma after they’ve been on their own. They truly know what they always have…
Sharing a few of these Sticky Lemon Sweet Rolls with: Mommy Hates Cooking Tiny Sidekick Buns In My Oven Real Housemoms Place Of My Taste Crafty Wife Live Laugh Rowe Sweet Haute A Prudent Life Simply Sweets By Honeybee Design Dining and Diapers Nancherrow The Best Blog Recipes City Of Creative Dreams Made From Pinterest The Cards We Drew Cooking With Curls Chelsea’s Messy Apron Sewlicious Home Decor